Olive, chorizo and cherry tomato pasta
Be a veggie smuggler with this yummy pasta!
INGREDIENTS:
- 200 g Rosa tomatoes
- 2 garlic cloves, sliced
- 70 g olives, pitted
- 1 chilli, chopped
- 120 g chorizo, sliced
- 300 g linguine
- 100 g feta
- Italian parsley
METHOD:
- Pan-fry 200 g Rosa tomatoes for 5 minutes or until slightly soft, then add 2 cloves sliced garlic, 70 g pitted olives, 1 chopped chilli and 120 g sliced chorizo.
- Toss with 300 g al dente linguine, 100 g feta and Italian parsley.